SQUASH.
There are several varieties of both summer and winter squashes. All the summer varieties have a hard shell, when matured. They are usually eaten entire, outside, seeds and all, while young and tender, from one quarter to almost full grown. They are also used as a fall and winter squash, rejecting the shell and that portion of the inside which contains the seeds. The Summer Crookneck, and Summer Scolloped, both white and yellow, are the principal summer squashes. The finest is the White Scolloped. The best winter varieties are the Acorn, Valparaiso, Winter Crookneck, and Vegetable Marrow or Sweet Potato squash. The latter is the best known.
Cultivate as melons, but leave only two plants in a hill. They do best on new land. Varieties should be grown far apart, and far removed from pumpkins, as they mix very easily, and at a great distance. Bugs eat them worse than any other garden vegetable. The only sure remedy is the box covered with gauze or glass. As they are great runners, they do better with their ends clipped off. Used as a vegetable for the table, and in the same manner as pumpkins, for pies.